Carrot Cake Fairy Cakes Recipe
These carrot cake fairy cakes are a fantastic spring treat. Tasting just like a big carrot cake, they are fresh and light and full of flavour.
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, British
Keyword: baking
Servings: 8 cakes
- 2 large eggs
- 2 medium carrots
- 180 g self-raising flour
- 165 g light brown sugar
- 120 ml vegetable/sunflower oil
- Zest and juice of one orange
- 3 tsp mixed spice
- 100 g dried fruit
Topping
- 115 g butter room temperature
- 220 g Philadelphia cream cheese room temperature
- 400 g icing sugar sifted
- 1 teaspoon vanilla extract
- Carrot decorations
Preheat oven 180C
Line a muffin tin with cupcake cases
Put all the ingredients in a large bowl and mix well
Spoon into the paper cases and bake for 20 minutes until golden brown on top
Leave to cool completely
When cool, mix the butter, cream cheese, icing sugar and vanilla until it’s a suitable consistency. You can then either pipe or spoon the mixture on top of the cakes.
Top each cake with a carrot decoration and enjoy